Quenino by Victor Liong @ Artyzen Hotels & Resorts - Rediscover a Playful Take on Southeast Asia Flavours

Nestled within the luxurious Artyzen Singapore, Quenino by Victor Liong redefines contemporary Asian cuisine with relaxed fine dining finesse. The restaurant's latest menu, a collaboration between Chef de Cuisine Sujatha Asokan and Victor Liong, captures the essence of regional flavours with a refreshing, creative twist. I recently embarked on the Discovery Menu ($240/pax), a culinary journey that showcases the vibrancy and innovation of Asian cuisine.

Quenino Prelude - Amuse Bouches 4.5/5

The dining experience began with the Quenino Prelude, a trio of playful and seasonal amuse bouches.

Jungle Garlic Tart: This delicate tart is infused with jungle garlic and topped with watermelon radish, offering a burst of herbaceous notes and crunch.

Indonesian Mud Crab: Luxuriously paired with the prized Malaysian T'lur Oscietra Caviar, this creation elevated the crab's sweetness with the caviar's brininess.

Rojak-Inspired Creation: This is my favourite of the trio. It features Australian baby cucumber as a vessel for lemongrass chilli, finger lime, and cashew cream — a fun and inventive nod to Southeast Asia's beloved rojak.

Pearl Meat 4/5

The Pearl Meat was an inspired reinterpretation of Penang's Assam Laksa, reimagining its bold flavours in a refined form. The matured oyster muscle, paired with tamarind, ginger flower, and Asian tomato essence, delivered tangy and bright notes reminiscent of the beloved dish while elevating it to a sophisticated dish.

T'Lur Oscietra Caviar 4.2/5

T'Lur Oscietra Caviar showcases the exceptional quality of Malaysian farmed caviar. This dish pairs the luxurious ingredient with dragon chive custard, scallop mousse, razor clams, and fermented chilli. The combination is a nod to the comforting flavours of chicken rice, skillfully balancing the familiar and the extravagant in a single bite.

Marron 4.2/5

The Marron, sourced from Western Australia, was a standout. Petai coconut cream and sweet green chilli highlighted its natural sweetness, while pomelo from Ipoh added a refreshing zest. Served with flatbread to mop up the decadent sauce, this dish was an indulgent and flavourful delight.

Palate Cleanser - Gingerflower and Peach Popsicle 4.5/5

Before transitioning to the mains, we were treated to a refreshing Gingerflower and Peach Popsicle. The sweet and sour flavours were revitalising, perfectly preparing the palate for the next courses.

Stone Axe M9 Wagyu 4.2/5

For the mains, the Stone Axe M9 Wagyu was a showstopper. Grilled to perfection, the beef was paired with Old and New World Peppercorns, including sweet pink peppercorns and fiery green ones, for a customisable flavour experience. Inspired by local Sup Tulang (bone soup), the accompanying beef broth added a comforting and soulful touch.

Fried Rice 4/5

Quenino's take on Fried Rice is a nostalgic ode to Southeast Asian classics like fried rice, nasi ulam and mui fan. Infused with wok hei, the rice was served with an array of condiments, including fried pork lard, tamarind lemongrass chilli, and fragrant ulam rajah. Diners were encouraged to personalise each bite, making the dish a deeply interactive and sentimental experience.

Taro Ice Cream 3.8/5

A creative reinterpretation of bubur cha cha, the Taro Ice Cream was served with roselle jelly and house-made fermented rice wine. While I appreciated the concept, the fermented rice wine was a tad overpowering for my personal taste. A non-alcoholic version would have been a welcome alternative for those who prefer milder flavours.

Petite Fours 4.5/5

The meal concluded with a whimsical Petite Fours selection, inspired by childhood snacks and reimagined with sophistication.

Pong Piah-Inspired Waffle: A nostalgic caramel tamarind candy-infused treat that evoked fond memories of childhood.

Malaysian Dark Chocolate Bonbons: Infused with the warm spice of long peppers and the richness of rum and raisins, this decadent creation was a fitting end to the meal.

Quenino by Victor Liong offers an exquisite dining experience that masterfully blends contemporary Asian cuisine with playful creativity. Each dish tells a story, balancing tradition and innovation while celebrating the diverse flavours of the region. With its new menu, Quenino cements its place as a must-visit destination for food lovers seeking refined yet approachable dining in the heart of Singapore.

Note: This is an invited tasting.


Quenino by Victor Liong
Artyzen Singapore
Level 4
9 Cuscaden Road
Singapore 249719
Tel: +65 6371 6030
Facebook
Instagram
Website
Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Tue: 6pm - 1030pm
Wed-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun and Mon)

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards Four Seasons Hotel. Take the walk path beside Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]

Province @ Joo Chiat Road - A Sumptuous Exploration of Southeast Asian Summer Flavours

Returning to Province at Joo Chiat Road to experience their new Summer menu was a delight, especially after the impressive Autumn tasting we enjoyed before. Chef-owner Law Jia-Jun continues to demonstrate his creativity and skill in crafting dishes inspired by Southeast Asian ingredients, flavours, and techniques, delivering an exceptional dining experience. This 7-course dinner ($148++) is a seasonal journey that showcases the beauty and diversity of regional flavours in a refined and elevated way.

Caviar & Indonesian Flower Crab Tartlet 4.2/5

Our meal began with a couple of delicate snacks, starting with the Caviar & Indonesian Flower Crab Tartlet. The natural sweetness of the flower crab paired wonderfully with the briny pop of the caviar, creating a harmonious bite. The tartlet provided a satisfying crunch that contrasted beautifully with the tender, flavourful filling, setting the tone for the creativity we would see throughout the evening.

Panipuri with Horse Mackerel & Ginger Flower 4/5

Next was the Panipuri with Horse Mackerel & Ginger Flower, a bite-sized marvel inspired by local flavours. The bold inclusion of ginger flower evoked the flavours of rojak, and the crispy shell offered a pleasing contrast to the tender mackerel. This dish was a perfect blend of textures and an exciting tribute to familiar Southeast Asian ingredients in a new format.

Lobster Croustade 4.2/5

The last of our opening snacks was the Lobster Croustade. Presented in a house-made kueh pie tee shell infused with seaweed, this luxe twist on the traditional snack featured a filling of lobster and crispy broccoli for added texture. The croustade was garnished with delicate flower petals from Thailand, making this elegant dish as visually captivating as it was delicious.

Momotaro Tomato & Shiro Sorbet 4.8/5

Our first course was the Momotaro Tomato topped with Shiro Sorbet, a refreshing and umami-filled dish. The Japanese Momotaro tomato, sourced from Cameron Highlands, was beautifully sweet. It was peeled, stuffed with confit tomatoes, and cooked down to intensify the flavour, then topped with shiro sorbet and puffed quinoa for added crunch. The sorbet’s savoury notes paired seamlessly with the tomato, creating a balanced and layered bite.

Squid from Jurong Fishery Port 4.5/5

The Squid from Jurong Fishery Port was another unique and flavourful dish. Tender and slightly charred, the green-eye squid lay hidden beneath a silky Beurre Blanc sauce. Sambal mata added a touch of heat, while fermented kedondong introduced a subtle acidity, enhancing the dish's complexity without overpowering the delicate squid.

White Trevally with Seaweed XO 4/5

Next came the White Trevally with Seaweed XO, showcasing another unconventional fish. The white trevally had a smooth, buttery texture, and its lean, firm flesh was enhanced by the house-made seaweed XO sauce, which lent a local sambal stingray-like taste. This dish truly captured a sense of place, marrying local seafood traditions with sophisticated techniques.

Charcoal-grilled Aged Sarawak Pork 4.2/5

The Charcoal-grilled Aged Sarawak Pork was a revelation. Grilled over coals and smoked with hay, this aged pork had a perfect char and deep smoky aroma while remaining tender and juicy. It was served with edamame, mustard, and a rich pork wine reduction jus, creating a well-rounded dish that was both hearty and complex.

La Mian with Clams and Okra 4.5/5

A comforting bowl of La Mian with Clams and Okra followed, a nod to Chef Law's weekend family meals. Made with house-made noodles, grilled okra, and clams from the Philippines, the dish was bathed in a chicken consommé infused with tropical flavours from lemongrass, kaffir lime, and Vietnamese lime. This simple yet vibrant soup provided a soothing transition from the heavier dishes, signalling the end of the savoury courses.

Osmanthus & Wild Sumac 4.2/5

The dessert course began with Osmanthus Aiyu Jelly paired with compressed melon for a burst of sweetness. A wild sumac granita added refreshing acidity, while Ulam Raja introduced subtle earthy undertones that balanced the sour notes. This multi-dimensional dessert was a symphony of flavours, evoking the lightness and freshness of summer.

Grilled Pineapple and Millet Syphon 4/5

The final dessert was a delightful Grilled Pineapple and Millet Syphon. The pineapple, compressed with gula melaka and grilled over charcoal, had a beautiful caramelised sweetness. It was paired with millet foam and coconut yoghurt ice cream, which added a creamy and tangy component, rounding out the dish with a tropical flair.

Province's Summer menu is a beautiful homage to Southeast Asia, highlighting seasonal ingredients with creativity and respect for tradition. Chef Law's passion for reimagining local flavours shines through in every dish, providing a unique dining experience that feels both familiar and innovative. Province's summer menu is not to be missed for anyone seeking a refined yet playful exploration of regional flavours.

Note: This is an invited tasting.


Province
(Located inside 808 Eating House)
153 Joo Chiat Road
Singapore 427431
Tel: +65 8075 1896
Instagram
Facebook
Website
Nearest MRT: Dakota (CC Line), Paya Lebar (CC, EW Line)

Opening Hours:
Thu-Sat (Lunch)
1st Seating: 12.30pm

Tue-Sat (Dinner)
1st Seating : 6.15pm
2nd Seating : 8.30pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Geylang Road. Cross the road, turn left and walk down Geylang Road. Walk to Joo Chiat Road. Turn right onto Joo Chiat Road. Walk down Joo Chiat Road. Walk to destination. Journey time about 10 minutes. [Map]

OUD Restaurant @ Kandahar Street - Woodfire-grilled Delights Nestled in a Charming Shophouse Celebrates First Anniversary

OUD Restaurant is thrilled to announce the celebration of its first anniversary! Nestled in a charming shophouse, OUD showcases the talent of local chefs Indra and Ridz, who bring their unique culinary flair to the menu, having previously trained in Michelin establishments. The restaurant is proudly halal-friendly, ensuring that everyone can enjoy their offerings. It specialises in woodfire-grilled delights fired up by house speciality citrus wood. OUD offers a casual, inviting atmosphere where diners can enjoy dishes infused with rich, smoky flavours.

To start, we were served some of their bread with smoked butter, which was enjoyable. However, the butter was still slightly cold instead of at room temperature, making it a bit difficult to spread smoothly on the bread. We had to wait a little while for it to soften.

Caviar Cornets 3.5/5

The Caviar Cornets ($11 per piece) are made with a thin spring roll skin, then filled with smoked cream cheese and topped with Sturgeon caviar. It's a tasty appetiser but could benefit from more complexity.

Fire-grilled Unagi 3.8/5

Next, we were served Fire-grilled Unagi ($10 per piece) featuring barbecue-glazed unagi slices on rice puff. The rice puff was nicely textured, with a satisfying crunch on the outside that gave way to a surprisingly chewy, mochi-like interior.

K.F.C, Krispy Fried Cauliflower 4/5

Then came the creatively titled K.F.C (Krispy Fried Cauliflower) ($12), which had florets of cauliflower battered and fried to a golden crisp, delivering a satisfying crunch with every bite. It's also coated with a tasty sauce and is quite a nice snack appetiser.

OUD Fries 4/5

The OUD Fries ($15 for 3pc) is a signature dish featuring layered crispy potatoes topped with a choice of beef tartare, salmon tartare, or tuna tartare. I preferred the salmon and tuna tartare as I found the flavour of the beef tartare a bit overpowering. The crispy potatoes themselves were well-executed, providing a solid base for the toppings.

Grilled Octopus 2.8/5

We then had Grilled Octopus ($26) with romesco sauce, beef chorizo butter, and smoked paprika. The octopus was nicely charred. However, the plentiful sauce caused the octopus to become 'wet', and the crispy exterior was quickly lost. I also found the beef chorizo butter to be quite strong in flavour, which overshadowed the more delicate taste of the octopus.

Firegrill Chicken Skewers 4.5/5

I much preferred the Firegrill Chicken Skewers ($26), which was perfectly grilled to achieve a delightful tenderness and smokey char. Accompanying the skewers is a vibrant coriander sauce that adds a refreshing herbaceous note. The dish is also served with an onion herb salad, bringing a crisp texture and freshness to the plate. The combination of the juicy chicken, zesty sauce, and lively salad created a well-rounded dish that feels light and satisfying.

Atlantic Miso Cod Fish 4.2/5

The next dish, Atlantic Miso Cod Fish ($38), was also very much to my liking. The cod is marinated in miso and roasted in corn husks, and the fish is perfectly done for a soft, buttery texture. The miso marinade enhanced the natural sweetness of the cod, creating a balance between savoury and slightly sweet notes.

Squid Ink Seafood Paella 3.8/5

The Squid Ink Seafood Paella ($48) is quite impressively presented with large fire-roasted prawns and bits of octopus. The rice is evenly coated with the squid ink, imparting a slightly earthy and umami-rich quality. Regarding the texture, it could be due to how the paella was individually portioned. Still, I didn't encounter any of the characteristic crispy bits I usually get from a paella. The texture was creamier, like risotto, for my plate, at least.

Pressed Lamb Belly 4/5

The Pressed Lamb Belly ($38) features a prime cut that has been skilfully prepared and flavoured with a distinctive glaze of chives, curry, and sesame seeds. This combination enhances the succulent qualities of the lamb. The lamb belly is juicy and melt-in-your-mouth soft, with a generous amount of fat. This dish not only highlights the richness of the lamb but also introduces intriguing layers of taste. It's best enjoyed as a sharing dish, as the high-fat content can become quite rich after a while.

Oudfire Mushrooms 3.8/5

Honey Roasted Baby Carrots 3.8/5

Accompanying the main plates were some sides of Oudfire Mushrooms ($16) and Honey Roasted Baby Carrots ($12). The grilling of the mushrooms brought out their earthy flavours, and the carrots' sweetness was enhanced by the caramelisation from roasting. The price point is on the high side though for a side dish.

Mango Sorbet 4.5/5

I was wowed by the presentation of the Mango Sorbet ($18), which was served in the hollowed-out skin of a mango itself. This creative touch made the whole dessert very aesthetic. The sorbet itself was deliciously smooth, with a perfect balance that wasn't overly sweet or sour. The addition of finger limes introduced a burst of citrusy brightness, while the fresh honey mangoes provided a lovely sweetness and texture that complemented the sorbet beautifully. After a lot of grilled dishes, this was a refreshing treat for my taste buds.

Some final thoughts about my experience are that OUD excels at woodfire grilling for tender and juicy meat dishes. However, it's worth noting that the open-concept kitchen means you might find the aroma of smoke lingering in your clothes and hair after your visit. Still, it is an inclusive, halal-friendly option to check out if dining with friends with dietary requirements.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


OUD Restaurant
48 Kandahar Street
Singapore 198899
Tel: +65 9727 3048
Facebook
Instagram
Website
Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Mon-Thu: 1130am - 3pm, 6pm -10pm
Sat-Sun: 1130am - 3pm, 6pm - 11pm
(Closed on Fri)

Direction:
1) Alight at Bugis MRT station. Take Eixt B or E. Walk to North Bridge Road. Walk down North Bridge Road to traffic junction of North Bridge Road and Ophir Road. Cross the road. Walk to Haji Lane. Turn right onto Haji Lane. Walk down Haji Lane. Walk to destination. Journey time about 6 minutes. [Map]

The Masses @ Arcade The Capitol Kemposki - Relocated to a More Centralised Place While Maintaining the Pricing Affordable

The Masses by Chef Dylan Ong has relocated from Beach Road to the prestigious Arcade at the Capitol Kempinski Hotel. This new chapter introduces a refreshed menu that marries contemporary French cuisine with bold Asian elements, delivering a unique Franco-Asian dining experience. The menu offers a cuisine with a French core harmoniously layered with Asian elements.

Squid Ink Kueh Pie Tee 4.2/5

We began our culinary journey with the Squid Ink Kueh Pie Tee ($12.90/4pc). Unlike the traditional version stuffed with cooked jicama, Chef Dylan elevates this snack by infusing the shell with squid ink and topping it with fresh crab meat. The sweetness of the crab pairs beautifully with the savoury crunch of the shell, making for a delightful start.

Smoked Pu Er Caviar & Beignet 4/5

Next, we tried the Smoked Pu Er Caviar & Beignet ($9.90/2pc). These fluffy beignets are filled with yuzu creme and topped with Avruga caviar, which has been smoked in-house with pu er tea. The tea's subtle aroma and the caviar burst create an elegant and unique flavour profile.

Steak Tartare 4/5

The Steak Tartare ($26.90) here is a symphony of flavours and textures. Served with sour cream, wasabi, mustard, charred onion, and pickled chye sim and topped with fried garlic chips, shallot chips, and caviar, it offers a rich and complex taste. Spreading the tartare on the accompanying shiso Kueh Loyang adds a crispy contrast that enhances each bite.

Salad Nicoise 3.5/5

A refreshing and healthy option is the Salad Nicoise ($23.90). This vibrant dish features gem lettuce, seasonal vegetables, tomatoes, olives, and aburi swordfish, all dressed in a tuna emulsion and topped with a soft-boiled egg. It perfectly balances flavours and textures, making it a standout salad.

Moules Marinieres 4/5

The Moules Marinieres ($16.90) is an innovative twist on the classic chawanmushi. Beneath the uni sabayon sprinkled with Espelette pepper lies a soft and creamy steamed egg custard with blue mussels. It's a delightful mix of textures and flavours paired with a crispy rice paper cracker.

Wagyu Beef Tongue 4/5

The Wagyu Beef Tongue served atop a crispy scallion pancake, is layered with red wine onion marmalade, pickled mustard seeds, pickled onions, shiso leaf, Dijon mustard, and lemon vinaigrette. The sweetness of the marmalade and the sharpness of the pickled elements create a harmonious balance, making this dish a highlight.

Stuffed Zucchini Flower 3/5

The Stuffed Zucchini Flower ($29.90), air-flown from Holland, is filled with mozzarella cheese and drizzled with lavender honey. Though the flower-to-cheese ratio felt a bit off, the lemon and caper aioli lifted the dish, adding a zesty finish.

Lemon Sole Meuniere 4/5

The Lemon Sole Meuniere ($39.90) makes a grand entry with a whole sole fish served in an "Asian Grenobloise" sauce topped with coldwater shrimp and sliced almonds. The unique twist of salted vegetables blended into the sauce offers a nod to the traditional Teochew steamed fish.

Dry Aged Spiced Roasted Chicken 4.5/5

A favourite is the Dry Aged Spiced Roasted Chicken ($21.90/half). The tender chicken served with parsnip puree, chilli jam, and charred kailan in a soy sauce chicken jus, stands out for its flavorful skin and well-balanced accompaniments.

Duck Confit 4.8/5

The Duck Confit ($21.90), a signature dish from Chef Dylan's early career, is served atop rice noodles with local mushrooms and mirabelle plum vinaigrette, finished with house-cured egg yolk. This dish reinterprets the local moonlight Hor Fun, adding a nostalgic yet innovative touch.

Steak Au Poivre 5/5

The Steak Au Poivre ($29.90) features 2GR Australian Wagyu seared and served in a browned butter sauce accented by lemon and capers. The tender shoulder cut is packed with robust flavour, and the black pepper sauce is truly the soul of this dish.

Corn & Cereal 4.5/5

For dessert, we had the Corn & Cereal ($13.90), a warm toffee and corn pudding served in whiskey caramel sauce, topped with cereal and housemade cereal ice cream. It's not overly sweet and offers a delightful play of textures and flavours.

Truffle & Tulakalum, TNT 4.2/5

The Truffle & Tulakalum, TNT ($15.90) is a savory-sweet chocolate-based dessert. Housemade black truffle ice cream is paired with Valrhona Tulakalum chocolate ganache and piped chocolate mousse and finished with shaved black truffle, sea salt, and lemon verbena oil. This dessert is a must-try for chocolate lovers.

The Masses at The Capitol Kempinski Hotel offers a sophisticated yet approachable dining experience with its Franco-Asian cuisine. Chef Dylan Ong's innovative take on classic dishes and his use of premium ingredients make this a must-visit destination. The varied menu ensures there is something for everyone, and I'm excited to see how the menu evolves over time.

Note: This is an invited tasting.


The Masses
Arcade @ The Capitol Kempinski
13 Stamford Road
#01-84
Singapore 178905
Tel: +65 6518 4988
Facebook
Instagram
Website
Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit B. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]